Oregon Culinary Institute

Discussion in 'Choosing A Culinary School' started by candido, Jan 25, 2012.

  1. candido

    candido

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    Line Cook
    I am trying to find feed back on OCI from either current students or graduates. I am seriously considering attending but am trying to find information on employment rates upon graduation. What kind of jobs do people get when they graduate and their personal experience while attending.  
     
  2. loafaries

    loafaries

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    I came to OCI pretty young, with no culinary experience at all, and left with a job offer from the restaurant I did my internship at. I started classes in April of 2010, and finished my last management course in June of 2011, and while that doesn't seem like a long time, you are learning a LOT. The quick pace and the flexibility of the instructors is what really kept me focused.

    I ended up taking the job at my internship, which is a higher-end, white-tablecloth type restaurant. They put me in pantry, which is pretty much an entry-level station, since I'd never had a job in a restaurant before. After about five months of that, they decided to promote me to the line, right before the holiday rush. It was a trial by fire, but I pulled through by pretending it was just like a live-fire back at school. ;) Now that the holidays are over, I'm taking some time to cross-train on different stations. Not too bad for being in the industry only nine months.

    I couldn't give you solid numbers on employment rates, but I can tell you out of the 16 people in my graduating class, every last one of them either found a job, or got hired on at their externship. They all worked hard, they all practiced, and they put all their effort into making OCI work for them, and it payed off.
     
  3. chef_matt

    chef_matt

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    Professional Chef
    Talk to Brian Wilke he could tell you. Let him know you know Matt Allen.